These Eggplant Potato Patties are crispy on the outside and tender and creamy on the inside. Made with grilled eggplant, mashed potatoes, and Panko, these patties taste amazing.
I love recipes that use ingredients that are on hand and easy to find. But I especially love recipes that give new life to my leftovers. So even if we're eating the same thing again, it tastes totally new and exciting. These Eggplant Potato Patties are the best of both. Using leftover mashed potatoes, eggplant, and simple pantry staples, this recipe is easy and absolutely delicious.
This is a great vegan alternative for when you're craving a burger or sandwich, and it also goes well with salads, rice, and even some crispy chips. You can enjoy them in lots of different ways and they're easy to store and freeze for a quick dinner solution during the week. You're going to love the creamy texture of the potatoes with the tender eggplant slices, and all of it covered in crispy breadcrumbs.
Video Tutorial
What you'll need
- Eggplant.
- Olive Oil. Or another oil of your choice.
- Leftover Mashed Potatoes.
- Breadcrumbs. Panko is the best.
Batter
- Flour.
- Paprika. Optional.
- Garlic Powder. Or onion powder.
- Salt & Pepper. To taste.
How to make it
1. Peel the eggplant and slice it into ¼-inch thick slices. Brush the slices gently with olive oil and fry on a non-stick skillet until soft and browned. Once they are cooked, set them aside.
2. Prepare the batter. In a medium bowl, whisk the flour, water, paprika, onion powder, salt, and pepper until smooth.
3. Make the patty. Place an eggplant slice onto a plate and carefully spread about two tbsp. (or more, depending on how big the slice is) of mashed potatoes on top. Cover the mashed potatoes with another eggplant slice.
4. Dip the eggplant patty into the batter and then cover with breadcrumbs all over.
5. Fry the patties in a small amount of oil until the breadcrumbs are golden and crunchy. Serve.
Tips for the best Eggplant Potato Patties
- Choose the best eggplant. When you are buying your eggplant, look for one that is firm without being hard. The flesh should be white inside, and no bruises or blemishes should be on the skin.
- Brush oil on the eggplant. This helps them to brown and crisp slightly when cooking. This will also add flavor when the Eggplant Potato Patties are assembled and cooked.
- Add more potatoes for bigger eggplant slices. Base the amount of mashed potato on how large or thick your eggplant slice turns out to be.
- Use Panko. These Japanese breadcrumbs are extra crispy and a great choice for this recipe. They really complement the creamy mashed potatoes and tender eggplant.
Add-ins and Substitutes
- Add some heat. You can add some spice to these Eggplant Potato Patties with Sriracha or cayenne pepper in the batter, or with some finely diced jalapeno in the mashed potatoes.
- Substitute sweet potatoes. Using mashed sweet potatoes instead adds more health benefits and also gives this dish a slightly sweet flavor that you can complement with cinnamon or maple syrup.
- Make it gluten-free. With gluten-free flour and panko breadcrumbs, you can easily make this dish for friends and family who can't have wheat.
- Add other herbs and seasonings. You can add seasonings like cumin, curry, oregano, thyme, or basil to this recipe for varying flavors to always keep this dish fresh and new.
How to Store
You can store these Eggplant Potato Patties in the refrigerator in an airtight container for 3-5 days. You can also freeze them once they've been completely cooled. Place a layer of wax paper between each to preserve the breading, then freeze in a freezer ziplock bag for up to 3 months.
How to Serve these Eggplant Potato Patties
- With a bun. These Eggplant Potato Patties make a great vegan burger, so place one on a bun with lettuce, tomato, and your favorite sauce. Or spoon on this amazing Vegan Mushroom Sauce.
- Over grains. Plate these patties over a bed of rice, bulgur, quinoa, or other grain. Try this Spinach Rice, Quinoa Tabbouleh Salad, or Tasty Bulgur Salad.
- With chips. Serve some crispy potato chips on the side. The added crunch and salt is delicious with these patties. Kale chips and even vegetable tempura work, too.
- With a salad. This recipe goes great with salads, such as Quick and Easy Chickpea Salad, Kale Apple Salad, and Tomato and Onion Salad.
These Eggplant Potato Patties are deliciously tender on the inside with a crunchy battered outside. Enjoy them as sides or the main course, but either way, they're going to be the highlight of your meal.
More tasty vegan eggplant recipes:
Eggplant Potato Patties
Ingredients
- 1 small eggplant
- 1 tbsp. olive oil to brush eggplant
- 1 cup leftover mashed potatoes
- ¾ cup Panko breadcrumbs
- 2-3 tbsp. olive oil (or other kind) for frying the patties
For the batter
- ¼ cup all-purpose flour
- ¼ cup clean water
- ½ tsp. salt or to taste
- ¼ tsp. paprika
- ¼ tsp. garlic powder
Instructions
- Peel the eggplant and slice it into ¼-inch thick slices. Brush the slices gently with olive oil and fry on a non-stick skillet until soft and browned. Once they are cooked, set them aside.
- Prepare the batter. In a medium bowl, whisk the flour, water, paprika, onion powder, salt, and pepper until smooth.
- Make the patty. Place an eggplant slice onto a plate and carefully spread about two tbsp. (or more, depending on how big the slice is) of mashed potatoes on top. Cover the mashed potatoes with another eggplant slice.
- Dip the eggplant patty into the batter and then cover with breadcrumbs all over.
- Fry the patties in a small amount of oil until the breadcrumbs are golden and crunchy. Serve.
Notes
Tips for the best Eggplant Potato Patties
- Choose the best eggplant. When you are buying your eggplant, look for one that is firm without being hard. The flesh should be white inside, and no bruises or blemishes should be on the skin.
- Brush oil on the eggplant. This helps them to brown and crisp slightly when cooking. This will also add flavor when the Eggplant Potato Patties are assembled and cooked.
- Add more potatoes for bigger eggplant slices. Base the amount of mashed potato on how large or thick your eggplant slice turns out to be.
- Use Panko. These Japanese breadcrumbs are extra crispy and a great choice for this recipe. They really complement the creamy mashed potatoes and tender eggplant.
You don't mention oat milk in the list of ingredients. Can you substitute half and half? And how much is used in the batter?
Hi Mark! I actually use water in this step. Not sure how the oat milk got there. I corrected the mistake already. You can also watch the video to give you a better idea of this recipe: https://eatsomethingvegan.com/eggplant-potato-patties/#recipe-video
This recipe came to me in my dream, so it has an interesting story. Please, let me know if you try it and how you liked it. Thank you for stopping by!